Grilled Pork with Nectarine Salsa

1 serving cooking spray (5 one-second sprays)
1 cup peach nectar, mango nectar or pineapple nectar
3 Tbsp fresh lime juice
2 medium jalapeno peppers), cored, seeded and diced (do not touch seeds with your hands)
1 pound lean pork tenderloin, trimmed of fat
3 medium nectarines), diced
3 medium scallions), finely chopped (green parts only)
1 Tbsp cilantro, fresh, minced

Coat grill rack with cooking spray. Preheat grill.
Stir together nectar, 1 1/2 tablespoons of lime juice and 1/2 of jalapenos in a small bowl. Brush pork with nectar mixture and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill when a meat thermometer inserted in center reaches 160°F, about 20 minutes; slice into 1/4-inch-thick slices.
Meanwhile, in another small bowl combine nectarines, remaining lime juice, remaining jalapenos, scallions and cilantro. Serve pork topped with salsa. Yields about 2 slices of pork and 1/2 cup of salsa per serving.

Serves | 4
POINTS per serving | 4

Print as 3x5 or 4x6